Zoodle Piccata


More zoodles! We can’t stop!

It rained all weekend here, which was so nice. Seriously, it’s never super rainy here for several days in a row. Aside from it squashing our plans to go to the park yesterday, it was a great excuse to stay in all weekend and be lazy (I use the term “lazy” lightly these days, with two mobile babies). And eat sandwiches. I ate lots of sandwiches this weekend. PS- if you’ve never tried pepperoni on your turkey sandwich, I highly recommend.

Chicken Piccata has long been a favorite of mine, and I’ve made similar recipes here and a sour cream version here. Oh and more lemon butter here and a lemon dijon butter sauce here.  This is a very basic white wine lemon butter sauce, so easy and so quick. We loved it with the zoodles because they suck up every ounce of flavor in the sauce.


  • 1 1/4 lb chicken cutlets (butterflied breasts, alternatively pound them thin)
  • 1/2 cup + 1/2 tablespoon flour, divided
  • 1 1/4  teaspoon kosher salt, divided
  • 2-3 tablespoons olive oil
  • 4 tablespoons butter
  • 3/4 cup good white wine (such as chardonnay or sauvignon blanc)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 package  Veggie Noodle Co. Zoodles (or several zucchinis spiralized)
  • 2-4 tablespoons capers

Start by preparing the chicken. Make sure they are either cutlets or pounded thin. Place 1/2 cup of the flour in a shallow bowl.   Season the chicken with 1 teaspoon of the salt, and pepper to taste. Coat each piece in flour, shaking off the excess.  Heat 2-3 tablespoons oil in a large pan. Working in batches, cook the chicken – about 3 minutes per side (for thin chicken). Set aside. Add butter to the pan and melt. Whisk in 1/2 tablespoon of flour. Add in wine and lemon juice, whisking to remove lumps, and then let it reduce for about 10 minutes. Whisk in remining 1/4 teaspoon salt, Dijon mustard and capers and remove from heat. In another pan, cook the zoodles for 2-3 minutes.  Plate the zoodles, top with chicken and sauce.

I can’t believe I didn’t find out about risotto
earlier in life. Did people not talk about it much, or had it just not
made it to Wisconsin yet? I feel like I wasted years of my life not
eating risotto.
I’m making up for it, one recipe at a time. I
simply made this recipe, but substituted asparagus and mushrooms with a
wild mushroom mix, tossed in balsamic and roasted to perfection.  The
roasting is definitely worth it, if you have time.
All vegetables should be roasted in my opinion.

Risotto (recipe here – use GF chicken stock if required)
1 lb mushroom mix (portabella, shitake, button, etc)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Toss the mushrooms with the balsamic and olive oil, and roast at 425 for about 25-30 minutes.  In the meantime, make the risotto, then mix in the roasted mushrooms. Several of my mushrooms didn’t make it into the risotto, but they all met up in my stomach. Enjoy!


I like the challenge of baking gluten free. My dad and sister are restricted by the diet, so when my parents were here last weekend I loved brainstorming dessert ideas.


I don’t love the flavor of gluten free flour, so I typically choose to bake things that don’t require flour at all. A couple weeks ago I made this brownie bottom cheesecake, and I loved the cheesecake part so much I decided to make it again, but with an oatmeal crust…with lots of brown sugar and honey! And chocolate swirled and mixed in!


I developed the crust recipe based on a few assumptions:


1.       Oatmeal tastes really good with brown sugar in it


2.       Honey couldn’t be a bad addition


3.       A cookie-like crust is fun, so let’s add an egg and some baking powder


4.       Everything should include butter

And it was a success! Add in a chocolate chip layer and a chocolate swirled-cheesecake, and you’re in business. The delicious dessert business.

  • 3 cups Rolled Oats (buy GF to make sure, if required)
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 1 egg
  • 1/2 teaspoon baking soda
  • Chocolate chips (optional)
  • 3 packages cream cheese
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips, melted
Preheat the oven to 350. Grease and line a 9-inch spring form pan with parchment paper. Mix all the crust ingredients except the chocolate chips, then bake 350 for about 15 minutes. Sprinkle crust with layer of chocolate chips. Let cool.
Reduce the oven to 325. Beat the cream cheese, sugar, sour cream, eggs and vanilla in a large bowl. Pour over the oatmeal crust. Melt the chocolate chips and then drop into glops on the cheesecake. Is glop a word? It seemed like the perfect description, but spell checker isn’t buying it.Finally, swirl the chocolate in with a toothpick. Bake for about an hour to an hour ten, then let cool and refrigerate for several hours before serving.

It may be hard to focus on the pork in that picture with those giant roasted carrots taking up half the screen, but please try. The carrots will get their moment later.
This past weekend was a really, really fun one. My
parents were in town from Wisconsin, where they escaped a blustery
late-spring snow storm for one of the most beautiful weekends in
Dallas.  They got 6+ inches of snow on Thursday, causing
a day of flight delays and late arrivals. I always tell them that as I
much as I love them, I don’t know if I could live there again. That weather is bull$#@%.
On Saturday night we stayed at our house and
cooked, ate our body weight in cheese before dinner (the Wisconsin in all of us), and drank one too
many bottles of wine…and had one of the most enjoyable nights we’d all
had in a long time. I think, at least. I guess I
don’t really know where it was on their scale of enjoyability, but it
was very high on ours.
Anyway, on to the food. Pork tenderloin is my go-to
dinner party meal, especially in the spring or summer. It’s so easy to
marinate the night before, then throw on the grill for an easy and
delicious meal. I always grill it the same way:
5 minutes on each side of medium-high indirect heat, then 5-7 minutes
over indirect (until inside reaches 140). Then cover in aluminum foil
for 10 minutes…it turns out perfectly moist and flavorful every time.
2 pork tenderloins
1 jar peach preserves (about 1 cup)
¾ cup balsamic vinegar
½ cup brown sugar
¼ cup olive oil
·         ¼ cup honey
3 tablespoons soy sauce
Dash Worcestershire
2 bay leaves, crushed
Mix all ingredients in a large Ziploc bag, add the
pork, and marinate at least 8 hours or overnight (I always do
overnight!). Grill as directed above, and enjoy!  I served with wild
mushroom risotto, roasted carrots, tomato mozzarella salad,
and cheesecake. Recipes to follow!

Thanks mom and dad for a wonderful weekend, and for appreciating the art of eating as much as we do.


It turns out that flour isn’t really an essential ingredient in cookies. These are DELICIOUS, and have no flour of any sort. And do they look like they needed it? Nope, nope they don’t. And they don’t taste like it either. My sister can’t eat wheat, so while she’s in town I figured I would take a few baking challenges.  The GF flour generally isn’t very good, so I like to bake things without it. Plus, these go along with my pumpkin objectives for the season (i.e., increasing my intake throughout the better part of October and November).

I used oats instead of flour (GF people can generally eat these, if not buy GF oats)…used 1 1/2 tsp. baking soda to help them rise a little more, and the addition of pumpkin definitely helped with the binding process (along with the 2 eggs). Then I threw in a bunch of spices that generally go with pumpkin.  Make these, you won’t regret it.

  • 1 1/2 sticks butter (12 tablespoons)
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 4 cups quick cooking oats (if you have celiac you’ll want to purchase GF oats)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 2 cups chocolate chips

Preheat the oven to 375. Cream the butter and sugars together, then beat in the eggs and vanilla.  Mix the oats, soda, and spices in a separate bowl. Add it to the butter mixture, then mix in the pumpkin.  I’m sure it will be Libby’s pumpkin, because nobody else in American is able to can pumpkin apparently.  Finally, add as many chocolate chips as your heart desires, then drop onto an ungreased cookie sheet and bake for 10-11 minutes. Enjoy!


This is not really a recipe, it’s more of a lunch suggestion.

Mix about 1/4 cup canned pumpkin with nonfat plain greek yogurt and 1 packet of splenda. If you’re like me and trying to get more pumpkin in your diet this time of year (can you believe all the pressure from the media?!) – this is a perfect way to do it. Plus, did you know that one serving of canned pumpkin has 300% of your recommended daily intake of Vitamin A?? It does. I don’t know what Vitamin A does to your body, but it must be good things.